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Wednesday, July 13, 2011

Tuna Noodle Casserole Healthy!

Tuna Noodle, yum yum


1 1/2 cups of medium whole wheat egg noodles
1 onion diced
1 garlic clove minced
2 stalks of celery diced
1 cup of chopped mushrooms
1 cup of plain non fat Greek yogurt 
1 teaspoon of lemon juice
2 cans of white albacore tuna packed in water
1/2 cup of skim milk
2 tablespoons of oregano
salt and pepper to taste or leave it out 
a few shakes of Tabasco sauce
2 slices of whole grain bread
1/4 cup grated Parmesan cheese (optional)


Dice all your veggies, next take all your veggies and put them in the skillet just to soften.  From there take your 2 slices of  bread and toast them, when they are finished toasting, add them to a food processor or blender or you can even use a cheese grater.  Set them aside. From here you want to add your tuna to the veggies just to heat through and then add them to a casserole dish, mix in the oregano and Tabasco sauce (low sodium hot sauce if desired).  Now on to the thing that makes tuna noodle casserole creamy.  In a small mixing bowl add your yogurt, lemon juice and milk.  Mix them and pour them over the top of the veggies and tuna.  If desired sprinkle your cheese over the top and top it off with your bread crumbs.  Bake at 350 for about 30 minutes or so depending on your oven.

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